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Avocado and White Bean Salad
Baked Salmon with Horseradish
Potatoes with Prosciutto, Olives and Green Garlic
Beets with Butter and Parsley
Total time: 25 minutes
We use fillets but salmon steaks will work as well; add another 5 - 10 minutes for steaks. The mild heat of the horseradish and mustard works well with the sweet salmon.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.